Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID
Ramón Aparicio-Ruiz,
Enrico Casadei,
Clemente Ortiz-Romero,
Diego L. García-González,
Maurizio Servili,
Roberto Selvaggini,
Florence Lacoste,
Julien Escobessa,
Stefania Vichi,
Beatriz Quintanilla-Casas,
Alba Tres,
Pierre-Alain Golay,
Paolo Lucci,
Erica Moret,
Enrico Valli,
Alessandra Bendini,
Tullia Gallina Toschi
Affiliations
Ramón Aparicio-Ruiz
Instituto de la Grasa (CSIC), Sevilla, Spain
Enrico Casadei
Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena, Italy
Clemente Ortiz-Romero
Instituto de la Grasa (CSIC), Sevilla, Spain
Diego L. García-González
Instituto de la Grasa (CSIC), Sevilla, Spain; Corresponding authors.
Maurizio Servili
Department of Agricultural, Food and Environmental Sciences, Università degli Studi di Perugia, Perugia, Italy
Roberto Selvaggini
Department of Agricultural, Food and Environmental Sciences, Università degli Studi di Perugia, Perugia, Italy
Florence Lacoste
ITERG (Institut des Corps Gras), Canejan, France
Julien Escobessa
ITERG (Institut des Corps Gras), Canejan, France
Stefania Vichi
Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Santa Coloma de Gramenet, Spain
Beatriz Quintanilla-Casas
Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Santa Coloma de Gramenet, Spain
Alba Tres
Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Santa Coloma de Gramenet, Spain
Pierre-Alain Golay
Nestlé Research Center, Lausanne, Switzerland
Paolo Lucci
Università degli Studi di Udine, Udine, Italy
Erica Moret
Università degli Studi di Udine, Udine, Italy
Enrico Valli
Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena, Italy; Corresponding authors.
Alessandra Bendini
Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena, Italy
Tullia Gallina Toschi
Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Cesena, Italy
During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of this method has been carried out, with good results in terms of analytical quality parameters. The method allows the quantification of volatile compounds by SPME-GC with two possible detectors, flame ionization detector and mass spectrometry, depending on the technical facilities of the labs applying this method. The method was optimized for the quantification of 18 volatile compounds that were selected as being markers responsible for positive attributes (e.g. fruity) and sensory defects (e.g. rancid and winey-vinegary). The quantification is carried out with calibration curves corrected by the internal standards. Additionally, a protocol is provided to prepare the calibration samples. This procedure enhances reproducibility between labs since one of the main sources of errors is the application of different procedures in calibration.
